Tea Time Raspberry Butter is simple to make and adds a delightful touch to tea scones.

I served it with these Tiny Tea Scones and it was delicious. Not too sweet with a nice fruity flavour. I also sampled it on my Bread Machine Devonshire Buns and again - delicious!

Raspberry butter in a small dish with a spreader.

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Ingredients and Substitutions
How To Make It
Wine Pairing for Raspberry Butter
Related Recipes
Tea Time Raspberry Butter

Ingredients and Substitutions

Only 3 ingredients! Use your favourite butter and honey.
Raspberries are great in this, but you could use any fresh fruit you like - peach, strawberry, blueberry, etc.

How To Make It

First, you will beat some room-temperature butter and honey til its is fluffy.
Next you will beat in your fresh fruit. I pureed the raspberries in my Vitamix so the raspberry seeds were pulverized. If you don't have a strong blender you may choose to press the raspberries through a sieve to separate the seeds out. It won't be completely smooth like butter if you are using fresh fruit.

Raspberry butter on tea scones and Devonshire buns.

Wine Pairing for Raspberry Butter

I served a Crémant de Bourgogne with the first Tea course. It was light, dry and lively with a fruity profile. Any Sparkling or Flat Rosé would also go nicely here.

Need some other ideas for Tea Time pastries?

Tea Time Raspberry Butter

Fruity and creamy, this makes a perfect addition to tea time scones

Author: Carolyn Hetke

If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

5 from 1 vote

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Course: Condiments

Cuisine: American

Prep Time: 7

Total Time: 7

Servings: Tbsps

Equipment

▢
blender

Ingredients

▢ 8 Tbsps butter room temperature
▢ 4 Tbsps honey
▢ 3 oz fresh raspberries or 2-3 Tbsps raspberry jam or jelly See Note 1

Instructions

Whip butter and honey until well mixed. Transfer mixture to a high speed blender, add raspberries and blend incorporated. If using fresh raspberries mixture will be slightly textured, not the consistency of butter.
Refrigerate til ready to serve.
Mixture will keep well a couple of days, sealed in the fridge. Raspberry butter can also be frozen and defrosted when ready to use.

Notes

Note 1: If you don't have a high speed blender that will pulverize fresh raspberry seeds consider using seedless jam or jelly to flavour to taste.

Nutrition is per tablespoon.

Nutrition

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